Peanut Butter Mocha Muffins

These puppies just came out of the oven.  I'm enjoying one with my afternoon coffee while I work and Z naps.  So. so. so. good.  I made a few alterations so I wouldn't feel bad about having one for breakfast every morning.
The recipe and photo found here.

2 cups all purpose flour - I used 1 cup whole wheat flour, 3/4 cups white flour and 1/4 cup milled flaxseed
1 stick butter, room temperature - I used 1/4 cup butter and 1/4 cup applesauce 
1/2 cup peanut butter, divided
3/4 cup sugar - I used a little less
2 eggs
1 tsp vanilla extract
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1 cup brewed coffee, room temp
1/2 tsp salt

Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.

In a medium bowl mix the butter, 1/4 cup peanut butter and sugar with a hand or stand mixer. Add the eggs, vanilla and room temperature coffee. In a separate bowl mix the flour, cocoa powder, salt, baking powder, and baking soda. Add the dry mix to the wet mix. Stir only until incorporated. Add about 1/3 cup mix to each muffin tin, filling almost all the way to the top. Top with about 1 tsp of peanut butter.

Bake for 20-25 minutes, until a fork inserted comes out clean. 

Cool for about 5 minutes in the pan then finish cool n a wire wrack.